1: Prepare your pizza dough ahead of time.

To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

2: Fire up your Ooni pizza oven.

Aim for 350˚F (175˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

3: Prepare your garlic olive oil.

Add 15 of the garlic cloves to your Ooni Skillet with the olive oil.

4: Warm the oil in the pan in the oven for 15-20 minutes, or until the oil is fragrant and the cloves have turned a light brown color.

Stir occasionally to prevent the garlic from burning.

5: Remove from the oven, cool and blend with the remaining garlic cloves, lemon juice, salt, black pepper, crushed red pepper and oregano for 2 minutes or until all garlic pieces are finely chopped.

Transfer into a bottle for easy pouring and store in the fridge. This will make enough garlic olive oil to use on six 12” pizzas.

6: Next, prepare the candied bacon.

Put the bacon lardons into a bowl along with the molasses, sugar, and salt and mix thoroughly.

7: In a frying pan on your stovetop (hob), cook the bacon on low-medium heat for 5 minutes or until the fa has rendered from the bacon and it's beginning to turn crispy.

8: Increase the heat of your pizza oven, aiming for 932˚F (500˚C) on the stone baking board inside.

9: Using a small amount of flour, dust your Ooni pizza peel.

Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Drizzle a little garlic olive oil over the pizza base – spread the oil using the back of a spoon to create an even, light layer of oil. Top with the mozzarella, spinach, candied bacon and diced tomato.

10: Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

11: Once cooked, remove the pizza from the oven.

Season with salt and pepper to taste and serve right away.